Stir-fried sweet chilli squid

  • 15 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print


Stir-fried sweet chilli squid
  • 2 clove garlic, crushed
  • 1/4 cup sweet chilli sauce
  • 1/4 cup ketjap manis
  • 1 tablespoon soy sauce
  • 2 large (430g) cleaned squid hoods
  • 1/4 cup vegetable oil
  • 1 medium red capsicum, finely chopped
  • 425 gram can baby corn cuts and tips, drained
  • 2 celery sticks, sliced
  • 4 1/2 cup cooked long-grain or jasmine rice
  • 2 green onions, thinly sliced
  • 1 bunch coriander, chopped


Stir-fried sweet chilli squid
  • 1
    Combine garlic, sweet chilli sauce, ketjap manis and soy sauce in a small jug. Place squid hoods on a chopping board. Cut each hood in half, then open flat. Using a sharp knife, score inside surface in a crisscross pattern; don't cut all the way through. Cut each hood into 5cm pieces. Pour half the sauce mixture over squid. Cover; chill for 15 minutes to marinate.
  • 2
    Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface. Stir-fry squid in batches for 2-3 minutes or until curled and cooked. Transfer to a heatproof plate; cover to keep warm. Wipe wok clean.
  • 3
    Add remaining oil to wok. Stir-fry capsicum, corn and celery for 2 minutes or until tender. Add rice and remaining sauce mixture; stir-fry for 1-2 minutes or until heated. Return squid to wok with onion and coriander; toss to combine. Serve.


You'll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge.

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